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D1trout

San Francisco Bay Area

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Posted: 12/25/19 04:14pm Link  |  Quote  |  Print  |  Notify Moderator

Merry Christmas, fellow Avionistas. And a very Happy New Year. The prospect of putting faces with names this spring in Big Bend makes 2020 a banner year already!

cajunavion

on the road

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Posted: 12/25/19 04:33pm Link  |  Quote  |  Print  |  Notify Moderator

Howdy!
Merry Christmas!

rastaman33609

central florida

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Posted: 12/25/19 05:44pm Link  |  Quote  |  Print  |  Notify Moderator

yeh mon....Merry Christmas...and a great new year

67avion

Carbondale, Illinois

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Posted: 12/26/19 07:13pm Link  |  Quote  |  Print  |  Notify Moderator

Merry Christmas! 2020 is our year!





67avion

Carbondale, Illinois

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Posted: 01/02/20 09:35pm Link  |  Quote  |  Print  |  Notify Moderator

I’m traveling in N Africa with my wife, daughter and son in law. I like the food but I was thinking about chili in Terlingua. Specifically fireball chili that was part of the cook off. If my fellow Avionistas are agreeable, after Jerk Chicken from Rastaman, I’ll cook chili.

Karl Bock, also known as Chef Mojo:

Here ya go. This is the basic recipe. There’s quite a bit of improvisation involved in getting it to your personal tastes. This recipe will give you a fairly spicy pot of chili. Don’t be afraid to experiment.

4 lbs. of coarse (chili) ground chuck
2 medium sweet onions, chopped
6 cloves garlic, chopped
6 heaping Tb. ancho chili powder
6 heaping Tb. chipotle chili powder
6 heaping Tb. cumin powder
3 Tb. fresh ground black pepper
2 Tb. dried thyme leaf
2 Tb. dried oregano
2 26 oz. containers of Swanson Beef Stock (NOT broth. Stock.)
2 12 oz. cans or bottles of good lager beer.
Salt to taste

Place the chuck, onions and garlic into a large pot and turn the heat on to medium high. Get the beef rendering and browning, breaking it up as it cooks. Do not drain the fat. Trust me on this. When most of the beef liquid is cooked out, add all the spices and herbs and stir it in. Let it cook some in the fat, but be careful not to scorch the mix. Add the stock and beer, scraping the bottom of the pot. Bring to a boil and set to simmer.

At this point, you have a choice to make: How “wet” do you want the chili to be? By this, I mean how much fat do you leave in? Remember fat = flavor. You may skim after some simmering time, but I leave it in. As the liquid reduces, it becomes easier to emulsify the fat into the liquid by stirring.

Simmer slowly for at least 4 hours, adding more water or beer if it gets to thick for your tastes.

Also, there’s no beans in this recipe. This is old school Texas Red. No tomatoes, either. Yesterday I did it with beans. I added 2 drained cans of Goya brand pinto beans in the last hour or so of cooking.

rastaman33609

central florida

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Posted: 01/07/20 03:13am Link  |  Quote  |  Print  |  Notify Moderator

67avion...chilli sounds good..I am bet you are having a great trip,,,enjoy [emoticon]

D1trout

San Francisco Bay Area

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Posted: 01/20/20 11:09am Link  |  Quote  |  Print  |  Notify Moderator

Amigos, this talk of chili making me hungry...
Can we start a conversation about timing for Big Bend and Muley Point.
I’m under the impression April is our target time.
67, you’ve got a big repair. Is April realistic? I’m inclined to wait on you.
Overland Expo is mid May in Flagstaff. I’m going, assuming Argo is selected
as a DIY show-off vehicle.
Let’s talk.

rastaman33609

central florida

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Posted: 01/21/20 06:45am Link  |  Quote  |  Print  |  Notify Moderator

D1trout....My target date is late April. That is the time we usually go out there, as the weather is 'usually' good...nice day time temps and chilly at nights,and sometimes windy. although that is always subject to change.
There are a couple of things that may affect that timing, but I am hoping not. Early May is good too as that is when they have "Voices across the river" which we attended last year and are hoping to do the same this year...If all goes well we hope to spend weeks out there, so.....

67avion

Carbondale, Illinois

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Posted: 01/25/20 03:42am Link  |  Quote  |  Print  |  Notify Moderator

I’ll have a better idea when we return to the US next week, but agree that April is best. We’ve been out there in March as well, and that can be great weather. I’m thinking about Muley Point and either time is good.
I’m hoping that Cajunavion joins us and cooks one night. D1 what’s your favorite camp food?
Also, Rasta, we’ll bring along some baby bourbon from Southern Illinois.

D1trout

San Francisco Bay Area

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Posted: 01/25/20 10:20am Link  |  Quote  |  Print  |  Notify Moderator

Well, my favorite camp food is anything shared around a campfire with friends.
A little chili, a little pork, a little chicken, some Andouille, some brown whiskey - it’s all good! I am capable of a tasty mixed grill if we need additional dinner options.

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